Cheesy Burgers with Soy-Spiked Ketchup
- TOTAL TIME:
- SERVINGS: 6
“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, served medium-rare, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).
- 1/2 cup plus 2 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 pounds ground beef chuck, preferably 80 or 85 percent lean
- 1/2 cup shredded Colby cheese
- 1/4 cup minced red onion
- 2 tablespoons minced kosher pickles
- 2 tablespoons plain dry bread crumbs
- 3 garlic cloves, minced
- 1/2 teaspoon Tabasco
- Canola oil, for brushing
- Kosher salt
- Freshly ground black pepper
- 6 potato hamburger buns, split and toasted
- Mayonnaise, lettuce and sliced red onion, for serving
- In a medium bowl, whisk 1/2 cup of the ketchup with the soy sauce, hoisin, lime juice and ancho chile powder.
- In a large bowl, combine the ground beef with the cheese, minced red onion, pickles, bread crumbs, garlic, Tabasco and the remaining 2 tablespoons of ketchup. Knead gently until thoroughly mixed. Form the meat into six 4-inch patties, about 1/2 inch thick.
- Light a grill or preheat a grill pan. Brush the burgers with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred outside and medium-rare within, about 3 minutes.
- Spread the cut sides of the buns with mayonnaise. Place lettuce on the buns then top with the burgers. Spread some of the spiked ketchup on the patties and top with sliced onion. Close the burgers and serve, passing additional spiked ketchup at the table.
Pair these rich burgers with a peppery, fruit-forward California Zinfandel.